Heat the neutral oil and achiote seeds in a small saucepan over medium-low heat. Stir constantly for 1 to 2 minutes, until the oil turns a bright orange-red color. Then strain out the seeds and let the oil cool.

Working in two batches, pulse the onions, ajicitos, bell peppers, garlic, cilantro, and culantro in a food processor for about 20 seconds per batch. Stop when the mixture is mostly smooth.

Whisk the achiote, garlic powder, granulated onion, and cumin together in a small bowl. Store extra for later use.

Simmer the gandules in 2 cups of water with 1 teaspoon of salt, uncovered, for about 10 minutes, until they are just tender. Set them aside with their cooking liquid.

Heat 2 tablespoons of the achiote oil in a medium Dutch oven or caldero over medium heat. Add the diced ham and cook for 4 to 5 minutes, until slightly browned.

Stir in the 1/2 cup sofrito and the tomato paste, cooking for about 2 minutes until fragrant.

Add the rinsed rice and stir for 1 minute to coat it in the oil and flavor base.

Add 2 cups of water, the gandules with their liquid, olives, 2 teaspoons of sazón, 1 tablespoon of salt, and a few grinds of black pepper. Bring everything to a boil.

Cook uncovered over medium heat for about 5 minutes, until most of the liquid is absorbed and the rice shows. Reduce the heat to low, cover tightly, and cook for 20 to 25 minutes until the rice is tender and the liquid is gone.

Turn off the heat and let the rice sit for a moment. Fluff it gently with a fork and serve hot.